Spanish Mushrooms

 


5 tbsp extra virgin olive oil

1 lb. white mushrooms 

1/2 white onion

5 cloves of garlic, minced

7 ounces diced tomatoes, drained

1/4 beef stock

1 tsp Spanish paprika

1/2 tsp each salt and pepper

2 tbsp freshly chopped parsley


Cut onion into 1/4 inch slices.  

Wash mushrooms and trim stems down so that they are even with the mushroom.  Pat mushrooms dry.

Heat a large skillet with the extra virgin olive oil over medium high heat. Place mushrooms in a single layer, caps side down. Cook 3-4 minutes or until mushrooms are slightly brown. Flip mushrooms over and cook for another 3-4 minutes.  

Remove mushrooms from the pan to a plate.  Season mushrooms with salt and pepper.

In the same pan you cooked the mushrooms, add the onions and saute over medium high heat for 5-7 minutes or until they start to brown.

Add  garlic and paprika to onions. Saute for 2 minutes. Add tomatoes and beef stock.  Simmer together for 5-7 minutes until the liquid had reduced by half.

Add mushrooms back into the pan and mix together.  Cook for another 3 minutes.

Place mushrooms and mixture on a plate and sprinkle with chopped parsley.




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